New York Crumb Cake

New York Crumb Cake

August 25, 2011

I made lots and lots and lots of this crumb cake when I worked at the bakery. Might not be the best photo, but it was taken in the horrid florescent light at the bakery.
It sold out every time I made it. So you know it must be good.
The bakery is sadly no longer in business. Man, do I miss licking the bowls. Whaaaa? Quality control, it was for quality control people.

In my opinion, crum cake is allllll about the crumb. The more the better.

The recipe was from a Cooks Illustrated book, with a few additions.  Not sure which one..I just stole a copy of the recipe from the shop..shhhhhhhh.

5.0 from 2 reviews

New York Crumb Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
The perfect New York Style Crumb Cake
Ingredients
CRUMB TOPPING
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • ⅛ teaspoon table salt
  • 8 tablespoons unsalted butter (1 stick), melted and still warm
  • 1¾ cups CAKE flour
CAKE
  • 1¼cups CAKE flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon table salt
  • 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ⅓ cup buttermilk
  • Confectioners’ sugar for dusting
Instructions
TOPPING:
  1. In a medium bowl whisk sugars, cinnamon, salt.
  2. Stir in the melted butter.
  3. Add flour and mix with your hands until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
CAKE:
  1. Adjust oven rack to upper-middle position and heat oven to 325 degrees.
  2. Completely line an 8 x 8 pan with parchment paper or foil and spray with nonstick cooking spray.
  3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine.
  4. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
  5. Add egg, yolk, vanilla,almond extract and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  6. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
  7. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter.
  8. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes.
  9. Cool on wire rack at least 30 minutes.
  10. Remove cake from pan by lifting parchment overhang.
  11. Dust with confectioners’ sugar if desired.

 

Comments

  1. 1

    I HAVE MADE THIS RECIPE AND LOVE, LOVE, LOVE IT! GREAT PIC!

  2. 2

    Could you please send that to me for coffee in the morning? :-) It looks heavenly ~ Thanks so much for sharing the recipe….I will definitely be making it this weekend.

    Pat

  3. 3

    I don’t think there could be too many crumbs in a crumby cake. ;)

  4. 4

    Yum Yum! I love crumb cake

  5. 5

    This looks PERFECT! Thanks for sharing a great recipe! :)

  6. 6

    Excellent! Ever since I saw an episode of Carlo’s Bakery when they made a crumb cake, I’ve been craving one and I googled it trying to find something similar but couldn’t. I think this may be it! :) Thanks, Leslie

  7. 8

    Oh, my goodness! That is a fantastic looking cake.

  8. 9

    Mmm, this looks so delicious. That topping looks amazing!

  9. 10

    Why is it that the cake part of crumb cake, is almost universally DRY? Your recipe looks good though!

    • 11

      Kim…thanks for your comment. The crumb part is always drier than the cake. The cake is supposed to be incredibly moist and the crumb topping is supposed to have a nice crunch to it. It is a yummy recipe! I hope you try it

  10. 12

    This looks so yummy…I love it thanks for the recipe…

  11. 13

    Love this! It looks super yummy.

  12. 14

    Looks fabulous! Loving the texture and the crumb!

  13. 15

    OMGosh Les! This look amazing. It’s all about the crumb you are so right!! This is one or Scott’s favorites and I will be making this really soon!!!!

    XOXOXO
    The Other Leslie
    Leslie Loves Veggies

  14. 16

    This cake could be very, very dangerous in my hands. I love crumb cake. Love it.

  15. 17

    I adore a good crumb cake! I totally agree more crumb the better! What I would give to have it with my morning coffee.

  16. 18

    Ohhhh YES please!

  17. 19

    Denetly bookmarking this crumb cake!

  18. 20

    that should of said definetly!

  19. 21

    I make this same recipe and we LOVE it. I can’t wait to see what tweaks you have made and try it. I forgot how freaking good this is. I need it ASAP.

  20. 22

    I sure could use some of this in my face this morning! It always makes me really mad when ANY of the crumb falls off since that’s the best part :)

  21. 23

    Oh I LOVE crumb cake…and you are right, the more crumb the better!! I remember my first incident with dutch apple pie (back when I was in Navy boot camp!!)…the crumb on the top sold me on crumb topping forever. Regular apple pie just wouldn’t cut it anymore.

    Denise

  22. 24

    Oh my I would love a piece for breakfast or dessert or both!

  23. 25

    wow this looks incredible!! I would love a slice for dessert right now :)

  24. 26

    I love crumb cake and am always on the search for a great recipe…this looks great!

  25. 27

    oh my goodness, YUM! i could use a big fat piece about now.

  26. 28

    I can certainly see why this cake sold out every time. I want to grab it right off of the screen.

  27. 29

    What a crumby recipe!

    Looks good, even with wonderful fluorescent lighting.

  28. 30

    i always prefer my cakes to have more frosting or streusel than actual cake. this one looks perfect, leslie–right on!

  29. 31

    This looks amazing. I can’t wait to try it. A good crumb cake is worth its crumb in gold.

  30. 32

    I am a compulsive baker (going to The Culinary Institute of America next year) and this is one of my all time favorite recipes!!

    It’s just so perfect in every way imaginable!

    When I don’t have buttermilk at home, I make a substitute using milk, cream, and vinegar, allowing the mixture to settle for 10 minutes before using it.

    I also use about twice as much cinnamon in the crumb topping.

    OBSESSED WITH THIS CAKE!